Quick Fruit Salad

Cheri Clotiaux Stringer (originally from Sam Beneski)
Yield: 6 servings

This fruit salad is so easy to throw together and the possibilities are endless — keeps well too. (Dec 1999)

1 can peach pie filling

3 large bananas*

1 can pineapple tidbits

1 (10oz) box frozen strawberries

1 can mandarin oranges 

Drain pineapple and reserve juice. Slice the bananas into the pineapple juice and toss to coat, which keeps the bananas from turning dark. Drain the juice from the bananas and discard juice.

Combine the bananas, pineapple tidbits, pie filling and strawberries and blend well.

Chill and serve cold.

*Soak the bananas in juice from the pineapple to prevent browning.

NOTE: To make ahead, chill cans of fruit overnight, then add bananas and it’s ready! Try kiwi, apples, peaches, pears, grapes for fruit variations and/or coconut flakes or shaved almonds for garnishes.